CORNFLAKE CRUMBED CHICKEN
A meal that’s a little bit different but so yummy! Crispy cornflake crumbed chicken pairs perfectly with the creamy roasted leeks, salty feta, sweet apple and fresh salad.
Cornflakes make a deliciously light and crispy coating for the chicken. The subtle flavour difference makes a nice change from traditional crumbed chicken too.
This is one of those meals that came together from a random collection of ingredients – I figured it would either be a total flop or a great success. I’m actually quite stoked with how it turned out! I think you could happily serve it up to guests.
Some easy swaps include using a different type of schnitzel, trying shaved parmesan instead of feta and replacing the apple with pear.
Let me know what you think!
CORNFLAKE CRUMBED CHICKEN
A meal that’s a little bit different but so yummy! Crispy cornflake crumbed chicken pairs perfectly with the creamy roasted leeks, salty feta, sweet apple and fresh salad.
Ingredients
SALAD AND DRESSING
- 300 g potatoes, i.e. Agria (10.6oz)
- 1 large leek
- 6 tsp olive oil, divided
- 4 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/4 tsp garlic powder
- 100 g baby rocket (3.5oz)
- 1 apple
- 100 g feta cheese (3.5oz)
CHICKEN
- 600 g chicken schnitzel (1lb 5oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup milk (60ml)
- 1 1/2 cups cornflakes (53g)
- 3/4 cup panko breadcrumbs (75g)
- 3 Tbsp rice bran oil
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
PREPARE SALAD AND DRESSING
Peel potatoes and dice into small 1-2cm / 0.5in cubes. Trim top and bottom off the leek, slice in half vertically, wash well and pat dry with paper towels. Cut into 2.5cm / 1in slices. Place potatoes and leek in a single layer on prepared tray. Drizzle with 2 teaspoons oil and season with salt and pepper. Roast for 30-35 minutes, until tender and browned around the edges
Place remaining oil (4 teaspoons), vinegar, mustard, sugar and garlic powder in a jar and shake until well combined. Season to taste with salt and pepper.
PREPARE CHICKEN
Pound the schnitzel to an even thickness if it isn’t already. Combine garlic and onion powders, salt and pepper in a small bowl and sprinkle over the chicken.
Whisk egg and milk with a fork in a shallow dish. Lightly crush cornflakes and combine with breadcrumbs on a plate. Dip schnitzel into egg mixture, then into cornflake mixture to coat.
Heat oil in a large frying pan on medium. Cook schnitzel for about 4 minutes each side, until golden and cooked through. You can do this in batches if needed and place on a rack in oven to keep warm.
SERVE
Divide rocket between individual serving plates. Slice apple and place on top. Add potatoes and leeks, and crumble feta over the top. Drizzle with dressing. Serve with schnitzel.
Recipe Notes
WINE MATCH: A Pinot Gris or a Riesling.
GLUTEN-FREE OPTION: Use gluten-free cornflakes and gluten-free panko breadcrumbs.
INGREDIENT SWAPS / NOTES: Parmesan can be used instead of feta (try 1/2 cup / 45g shaved parmesan). You could use any type of schnitzel you like.
COOKING TIP: Don’t be tempted to fry the schnitzel on higher than medium heat. If you do, the coating will likely brown too much or burn before the chicken cooks through.
STORING AND REHEATING: For best results, store the leeks, potatoes and chicken together, separate from the rest of the salad. The leeks, potatoes and chicken are yummiest when reheated in a frying pan with a little olive oil. Dress the salad just before serving.
